Sometimes you need a relaxing weekend where you don’t do much. That’s exactly what my fiancé and I did this past weekend. Saturday included sleeping in, a solid 6 mile run in the middle of the day (outside, without sweating to death, mind you!), some more delicious pizza, and cupcakes!
I hadn’t made cupcakes since our wedding party BBQ (a whopping two weeks ago), so I figured it was time to make another batch. I found this recipe on Something Shiny’s blog, which was linked to by Cupcakes Take the Cake. I’ve always wanted to make a stuffed cupcake, but have been wary since I don’t have the right tools. This was the next best thing – shove a mini Reese’s peanut butter cup inside a yummy chocolate cake – sold! Considering I love chocolate and peanut butter, this was a no brainer – I knew I had to make them.
The recipe also has a pretty awesome chocolate magic shell, but I tried to keep it basic. And considering I still haven’t replaced my pastry bag, the frosting was less than stellar. So if you want to see really awesome and delicious looking pictures of these cupcakes, I suggest looking at Something Shiny’s. While mine aren’t the most visually appealing cupcakes I’ve ever made, they sure did taste great!
Per the usual I didn’t have all of the ingredients necessary when I first started getting ready to make the cupcakes. So, I had to put the perishables back in the fridge, and run out to the store to pick up some more cocoa powder and sour cream. Mind you, this was after just literally walking in the door from a three mile walk. Oh well, turns out I walked about 4 miles that day – no biggie! I also love hitting up this particular Stop & Shop for items here and there, because they seem to be the only grocery store around me that has Amy’s Organic Breakfast Burritos! Every other store I’ve been to offers some of their other variations, but not the breakfast one. So I’ll be enjoying one of those later this week.
Back to the cupcakes. The recipe was super easy, and the batter was light and fluffy so I knew it was going to be decadent. I popped the little Reese’s cups into the center of the cupcakes, and into the oven they went! After a mere 15 minutes they were done baking and ready to cool. We waited a few hours before enjoying them with the peanut butter frosting (which calls for a creamy variation, but I went chunky). The recipe only made 12, which was perfect for my fiancé and I; we’ve enjoyed one every night after dinner, and they’re keeping well in an air-tight container in the fridge (cupcake and frosting are separate).
Now that I’m a little more comfortable with putting things into the middle of my cupcakes, I’m probably going to experiment a bit. It’ll probably stay pretty basic, but I might come up with a super sweet combination – we’ll see!
Dark Chocolate Cupcakes (With Reese’s PB Cup Center)
Adapted from Cook’s Illustrated
– Makes approx 12 –
8 Tbsp unsalted butter
2 oz bittersweet chocolate, roughly chopped (I used Ghiradelli)
1/2 cup (1.5 oz) Dutch processed cocoa (or regular if that’s what you’ve got handy)
3/4 cup (3.75 oz) All-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
3/4 cup (5.25 oz) granulated sugar
1/2 tsp salt
1/2 cup (4 oz) sour cream (you could use reduced fat, but really…why bother)
12-15 mini Reese’s Peanut Butter Cups
1. Preheat oven to 350°F. Line tin with cupcake liners.
2. Combine butter, chopped chocolate and cocoa in a small bowl. Microwave 30 seconds then stir. Microwave at 15 second intervals until smooth. Don’t overheat! Alternately, you can get fancy and use a double boiler, or a glass bowl over a pot of simmering water.
3. Cool until barely warm.
4. In small bowl, combine flour, soda and powder.
5. In a medium-ish bowl, beat the eggs then whisk in the sugar and salt. Add the cooled chocolate mix, beating until smooth and well combined. Sift 1/3 of the flour mixture into the chocolate mixture. Whisk until fully combined. Add sour cream, mixing well, then add remaining flour mixture, whisking till flour is fully incorporated and batter is thick.
6. Scoop batter into lined tins using you preferred method—spoon, ice cream scoop, measuring cup. Place a mini Reese’s cup in the center of each cake. Press into the batter until nearly level with the top.
7. Bake 15-20 minutes (15 was enough for me).
8. Cool for 5-10 minutes in the pan, then move to a wire rack to cool thoroughly before frosting.
Fluffy Peanut Butter Frosting
Adapted from browneyedbaker.com
Easily covers 18 cupcakes
1 cup creamy peanut butter (like I said, I used chunky)
5 Tbsp unsalted butter
2 cups powdered sugar
1/2 – 2/3 cup whipping cream (heavy cream) adjust as necessary – add more if it looks like it needs it. Go wild.
1. Beat peanut butter, butter and powdered sugar until thoroughly combined. Add cream and beat until light and fluffy. Give it a few minutes to get nice and pale and lovely. Lick the beaters. No, really. Do it. It’ll make you feel like a kid again.
2. Spread onto cooled cupcakes or pipe with your preferred decorating tip.